R&S: japanese eggplant teriyaki

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* Exported from MasterCook *

 

Japanese Eggplant Teriyaki

 

Recipe By :Rice and Spice: Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small japanese eggplant; stemmed -- quartered lengthwise

1 garlic clove -- minced

3 tablespoons fresh lemon juice

3 tablespoons tamari or other soy sauce

1 tablespoon honey (or other natural sweetener)

2 tablespoons dark sesame oil

1 tablespoon vegetable oil

4 cups hot cooked japanese sticky (glutinous) -- (4-6)

or short-grain brown rice

 

1. Place the eggplant quarters in a large shallow dish and pierce the skin of

each in several places with a fork.

 

2. In a small bowl, whisk together the garlic, lemon juice, tamari, and honey.

Add the sesame oil in a slow, steady stream, whisking constantly until the

mixture is emulsified and smooth. Pour the marinade over the eggplant, turning

the eggplant to coat well. Allow the eggplant to marinate, turning occasionally,

for at least 1 hour, or overnight in the refrigerator.

 

3. When ready to cook, remove the eggplant from the marinade, reserving the

marinade. Heat the vegetable oil in a large skillet over medium heat until hot.

Add the eggplant and cook, turning once, until softened and browned on both

sides, about 4 minutes. Add the reserved marinade and simmer, turning the

eggplant once, for about 10 minutes, or until the eggplant is tender and the

sauce is syrupy. Serve over the rice.

 

SERVES 4 or 6

 

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Per Serving (excluding unknown items): 318 Calories; 8g Fat (21.2% calories from

fat); 7g Protein; 58g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 526mg

Sodium. Exchanges: 2 Grain(Starch); 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : SMALL, slender Japanese eggplants, available in many well-stocked

supermarkets and in Asian grocery stores, are best for this dish. Japanese

sticky rice would be the traditional choice, but brown rice, or almost any

variety, will complement the flavors of the teriyaki sauce.

 

Nutr. Assoc. : 3234 0 0 1396 731 0 0 20202 0

 

 

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